QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus

Kebary, K. M. K.; Yousef, Iman; El-Shazly, Hoida A. M.; Rajab, W.

doi:10.21608/jfds.2011.81841

Cited by 11 publications

(34 citation statements)

References 9 publications

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“…The TS content of white soft cheese increased as the pickling period advanced and by increasing the L. rhamnosus level due to the decrease in the moisture content in cheese and increasing the bacterial counts. These results are in an agreement with these reported by Badawi and Kebary (1996) and Kebary et al (2015). Moreover, the control samples (C) had lowers TS than that of white soft cheese made with different levels of L. rhamnosus.…”

Section: Total Solid Contents (Ts)supporting

confidence: 93%

“…Adding L. rhamnosus up to 0.75% improved the organoleptic properties of the resultant cheese. Fat, TN, salt, ash, SN content, TVFFA, shilovich number and scores of organoleptic properties increased as pickling period proceeded, while moisture content and TN content decreased (Kebary, 2015). Egyptian consumers are cheese consumer more than fermented milk products (Motawee, 2013).…”

Section: Introductionmentioning

confidence: 92%

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Studies on the use of Lactobacillus rhamnosus in white soft cheese manufacture

Mansour

Zaki

2018

Archives of Agriculture Sciences Journal

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White soft cheese is made by using different levels of Lactobacillus rhamnosus (0.0, 0.2, 0.4, 0.6 and 0.8%) (Control, T1, T2, T3 and T4) before incubation of milk. The resultant cheeses were stored at refrigerator temperature 6c up to 28 days. The data concluded that, TS, TA, SN, TN, SN/TN, TVFFA were increased and salt in water increased by increasing the L. rhamnosus level in all treatments. The control samples without culture (C) had lower TS, TA, SN, TN, SN/TN, TVFFA and salt in water ratio than that of with different levels of L. rhamnosus. The cheese made with 0.8% L. rhamnosus starter (T4) had higher values of TS, TA, SN, TN, SN/TN, TVFFA and salt in water ratio than that of other treatments. There were increased on syneresis and firmness with increasing levels of L. rhamnosus. Microbiologically, there were increases of TC, and lactobacilli counts with increasing storage periods up to the end of storage periods in all treatments. There were not detected psychotrophic bacteria and coliform group counts in all treatments. Yeast and moulds were not detected in fresh cheese and after one week of storage, but they were detected and increase gradually with the progress of storage at 14 up till 28 days in most treatments. Moreover, the data showed that T3 stored for 28 days had the highest scores than that of the other treatments using different levels of L. rhamnosus. Whilst, T3 stored for 7days had the lowest scores than that of the other treatments.

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Section: Total Solid Contents (Ts)supporting

confidence: 93%

Section: Introductionmentioning

confidence: 92%

Studies on the use of Lactobacillus rhamnosus in white soft cheese manufacture

Mansour

Zaki

2018

Archives of Agriculture Sciences Journal

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“…The data show a slight gradual increase in cheese fat content during the storage period which may be attributed to the gradual decrease in cheese moisture during storage. Our results are in agreement with that obtained by Genied (1990), Saleh (2003), El-Fadley (2010) and Kebary et al, (2011).…”

Section: Cheese Aciditysupporting

confidence: 94%

“…It was observed that (SRI) increased with the advancement of storage period from 41.6 ± 1.43 at the beginning to 80.5 ± 2.0 at the end of storage period (P < 0.05). Increasing ripening index with time is in agreement with the reports of Abdalla & Abdel Razig (1997), Abdel Razig (2000, Tarakci & Kucukoner (2006), and Kebary et al, (2011). The increase was mainly due to breakdown of proteins with the advancement of storage period (Abdu & Dawood, 1977, Saleem & Abdel Salam, 1979.…”

Section: Shilovich Ripening Index (Sri)supporting

confidence: 89%

Impact of Some Inhibitors on Fungi Growth During Ras Cheese Storage

El-Hawary

Zommara

Sadik

2012

Journal of Food and Dairy Sciences

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The growth of fungi on cheese surface causes significant economic losses for producers in addition to the negative impact on the consumers health as a result of their exposure to mycotoxins, especially that produced by Aspergillus spp. The present study is a trail to protect Ras cheese from fungal attack. The cheese wheels was coated with a water suspension of 50% of bentonite clay, sprayed with 5% of sodium bicarbonate (NaHCO3) solution or wrapped with plastic membranes treated with 5% solution of NaHCO3 and compared with control cheese wheels (without treatment) during 6 months of ripening and cold storage. The results showed in vitro growth inhibition effect of of Aspergillus flavus, Aspergillus niger and Penicillium requeforti cultivated in PDA medium amended with bentonite clay (50%) or NaHCO3 (5%) solutions. These two treatments were found to prevent fungal growth on cheese surface without affecting the chemical and the sensory properties of cheese.

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“…The lowest numbers for Streptococci and Lactobacilli were in C 2 at 14 days of storage. Similar results were reported by Kebary et al (2015). The viable counts of Lactobacilli in all fresh UF-Kariesh cheeses were varied from 6.58 to 8.80 log cfu/g, whereas it reached to 8.…”

Section: Microbiological Examination Of Different Kariesh Cheese Treasupporting

confidence: 88%

Improving the Properties of Kariesh Cheese Made by Ultrafiltration Using Biological Treats and Dairy Fortifiers

Metry

Khider

Yassin

2018

Journal of Food and Dairy Sciences

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The aim of this study is improving the properties of Kariesh cheese that made from ultrafiltrated (UF) fresh buffalo's skim milk by using biological treats and dairy fortifiers. In this work Kariesh cheese was made by: i) Traditional method as control (C1), ii) UF-technique free of additives (C2), iii) UF-technique + adding whey protein concentrate (WPC) or whey powder (WP) to cheese retentate, iv) UF-technique + using exopolysaccharide (EPS)-producing cultures (Lb. rhamnoses + Lb. acidophilus 1:1) separately or mixed with 2% of WPC or WP from skim milk retentate. The chemical, microbiological, rheological and sensory properties of the resulted cheese samples were studied during 14 days of storage at 6±1 • C. The results showed that, the rheological properties of all cheese treatments were improved during the storage period compared to the control that made with traditional method (C1). Also the sensory evaluation (total scores) showed that the best Kariesh cheese treatment was that made with WP at 14 th day of storage. However, there was an increase in all chemical parameters except for moisture and pH values. The microbiological examination shows that all cheese treatments (fresh or during storage) were free of coliform. Furthermore, the results show an increase in the total viable counts, number of Lactobacilli and streptococci during storage. The highest numbers of Lactobacilli and Streptococci were found in the treatment made with a mixture of EPS-producing culture and WP.

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QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus

Cited by 11 publications

References 9 publications

Studies on the use of Lactobacillus rhamnosus in white soft cheese manufacture

Studies on the use of Lactobacillus rhamnosus in white soft cheese manufacture

Impact of Some Inhibitors on Fungi Growth During Ras Cheese Storage

Improving the Properties of Kariesh Cheese Made by Ultrafiltration Using Biological Treats and Dairy Fortifiers

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